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IP Banana Foster Pecan Cheesecake

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IP Banana Foster Pecan Cheesecake

This Cheesecake has a vanilla wafer cookie crust, lots of creamy taste, and a dark rum filling topped with bananas and pecans.

Read all about the History of the Banana Foster Pecan Cheesecake

Bananas Foster is an American dessert that originated in New Orleans made with cooked bananas served in a butter, brown sugar, and rum sauce.

Yield: 1 cheesecake

IP Banana Foster Pecan Cheesecake

IP Banana Foster Pecan Cheesecake

This Cheesecake has a vanilla wafer cookie crust, lots of creamy taste, and a dark rum filling topped with bananas and pecans. 



  • 20 crushed vanilla wafer cookies 
  • 4 tbsp. (45ml) Unsalted melted butter
  • ¼ c (62.5ml) chopped pecans, 
  • 1 tbsp. (15ml) dark brown sugar
  • ½ t (2.5ml) cinnamon
  • 1/8 t (0.5ml) nutmeg


  • 2 x 8 oz packages of softened to room temperature cream cheese
  • ½ c (125ml) sugar
  • 2 eggs
  • 3 tbsp. (45ml) heavy whipping cream
  • 1½ tbsp. (22.5ml) flour
  • 2 t (10ml) vanilla
  • 1 large, mashed banana, it should measure about ¾ cup 
  • ¾ tsp (± 4ml) cinnamon
  • ¼ tsp (±1.25ml) nutmeg
  • 1 tbsp. (15ml) dark rum


  • 4 tbsp. (60ml) butter
  • ½ cup (125ml) dark brown sugar
  • ¼ cup (62.5ml) dark rum
  • Pinch of salt
  • ¼ cup (62.5ml) heavy whipping cream
  • Dash of cinnamon and nutmeg to taste
  • 2 peeled and sliced bananas 
  • ¼ (62.5ml) cup of roughly chopped pecans



Melt the butter in the microwave, then add all crust ingredients to a small bowl and mix.

Press the cookie crust in a pre-greased springform pan then put it in the refrigerator for 20 minutes to chill.


Using a stand or hand mixer beat together the softened cream cheese and sugar. Beat in the eggs one at a time.

Mix in the heavy cream, flour, vanilla, rum, cinnamon, and nutmeg.

Fold in the mashed banana with a spoon or spatula by hand.

Pour into the prepared springform pan.

Cover top and bottom with aluminum foil.

Put 1½ cups of water in the liner of the pressure cooker.

Set the cheesecake into the pot with the rack.

Seal the lid, cook on high pressure (normal) for 35 minutes, and then follow with a 10-minute
natural pressure release.

Remove from Instant Pot to cool on a wire rack for one hour, and then place in the refrigerator.

Chill for 8 hours or overnight.


Turn on the Instant Pot to sauté, and then put the butter in the pot to melt.

When melted add the brown sugar and cook for a couple of minutes stirring constantly.

Add a pinch of salt and the rum.

Cook stirring constantly for about 5 minutes.

Add the heavy whipping cream, cinnamon, and nutmeg.

Stir and cook for an additional 2 minutes.

Pour sauce into a small bowl then add the sliced banana and chopped nuts.

Stir together then gently pour onto the top of the cheesecake.

Serve immediately topped with whipped topping or keep in refrigerator covered for up to one week


To remove from springform pan loosen sides with a small sharp knife and remove the collar. Using a thin spatula lift edges from the bottom in about 4 to 5 places then slide under the entire cheesecake to loosen the remainder of the way. Remove to plate.

This can be made a few days in advance if planning to use it for a potluck or a party. Do the Bananas Foster Topping only on the day you serve the cheesecake

Prepared, tried, and tested by Beverley Bella from SA Tasty Recipes - Saffas Daily Recipes

Nutrition Information



Serving Size


Amount Per Serving Calories 426Total Fat 35gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 13gCholesterol 133mgSodium 300mgCarbohydrates 20gFiber 1gSugar 11gProtein 7g

EsmeSalon provides approximate nutrition information for your convenience and as a courtesy only. Please note that all nutrition data is congregated by online calculators. Nutrition information can vary for a recipe, and we strive to keep the information as accurate as possible but can not guarantee or provide any assurances regarding its accuracy. We encourage readers to make their own estimates based on the ingredients used, and by using your own and preferred nutrition calculator. The author(s) of EsmeSalon are not dietitians or nutritionists. Any recommendations shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur because of anything you read on this website. The website or content herein is not intended to cure, prevent, diagnose, or treat any disease. Please consult your health care provider regarding any health-related decisions.

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